Recipe: Cuban black bean soup with cabbage

This is another recipe I found in the book “Big Vegan” by Robin Asbell . It is simple and oh so very tasty. As usual, I had to search for a tin of black beans. You can use other beans such as kidney, if you can’t find them, but it is well worth looking for black beans, as they have a flavour unique to them.  Organics and import stores are your best bet, and then perhaps health food stores. When you find them, stock up!

What you will need:

1 tbsp olive oil

2 cups chopped cabbage

1 cup diced onion (optional)

1 garlic clove, chopped (optional)

1 large carrot, chopped

2 stalks of celery, sliced

1 tsp ground cumin

Half tsp dried oregano

2 cups vegetable stock

400g can of black beans

400g can diced tomatoes

Half tsp salt

Method:

Heat oil in a large pot, over medium heat. Add cabbage, onion, carrot and celery. Saute, stirring, until the onion is golden , about 5 minutes.

Add cumin, garlic, and oregano. Stir for 1 minute and add stock, beans, tomatoes and salt.

Simmer for 10-15 minutes or until vegetables are tender.  Serve. Taste great reheated the next day.